Step into the sizzling world of Fuego, a hot new restaurant in Pererenan, Bali, where bold flavours meet the art of wood-fire grilling.
At the helm is Chef Mariano Vignoli, head chef and proud owner originally from Buenos Aires, Argentina. With nearly two decades of culinary experience spanning various international cuisines—including Mediterranean, Latin American, Arabic, and Asian—Mariano has honed his expertise in wood-fire grilling. His culinary journey includes significant roles, such as serving as Chef de Cuisine at an Argentine steakhouse in a five-star luxury hotel in Doha, Middle East.
Mariano’s passion for cooking ignited during his formal education in Argentina, where he balanced academic studies with practical experience. After graduating, he embarked on a global culinary adventure, working on renowned cruise ships and in diverse restaurants worldwide. This extensive exposure enriched his culinary repertoire, allowing him to master various cooking styles and techniques. His commitment to using fresh, locally sourced ingredients, often from Fuego’s own garden, reflects his dedication to quality and sustainability.
So, Mariano, how would you describe your approach to cooking, and what values or principles guide your work in the kitchen?
I would describe my approach as professional and serious. Some people just cook or copy-paste ideas, but I focus on keeping it simple. As is Fuego’s slogan: bold and smoky.
When it comes to principles, teamwork is at the core. You can’t achieve anything alone in the kitchen. As a chef, especially when you’ve worked your way up to a head chef position, you understand the importance of collaboration. I value the input of my team and encourage their participation in every change we make—whether it’s a new dish or adjustments to the menu.
Another key principle is respecting the ingredients. We aim to source as much as possible locally, staying mindful of both quality and sustainability. It’s about honouring what’s available and letting the ingredients shine in every dish.
Tell us about Fuego as a restaurant.
Even better, I can tell you the story behind it. Initially, I had a small shop in Ungasan called Chimichurri. During the pandemic, when guests couldn’t come to us, we had to adapt—we took the concept of outside catering directly to them.
A lot of people from Canggu started booking us and became familiar with what we were doing, like our signature charcoal grill. Eventually, those people approached us with the idea of opening a restaurant in the Canggu area. At first, we didn’t know exactly what kind of restaurant we wanted to open. Ultimately, I decided to do something different but stick with the concept of wood charcoal grilling as a main method of cooking.
Fuego became an evolved version—a level 2.0, if you will—of what we started with Chimichurri. Here, we use a wood charcoal oven, grill, and plancha, focusing not just on meat but also on a variety of seafood like fish and octopus. The concept expanded beyond Argentinian cuisine to be more inclusive and diverse.
While Chimichurri incorporates Indonesian flavours with Argentinian traditional sauces, Fuego broadens the scope. None of the ingredients here, except the wine, come from Argentina. Instead, we embrace local products and experiment with them, using the wood fire grill as the heart of our cooking. The result is bold, smoky, and uniquely Fuego.
This actually correlates to my next question, what’s the story behind the name Fuego?
Fuego means “fire” in my mother tongue, Spanish, and it represents the entire concept of the restaurant. While we do have gas in the kitchen, I’d say about 70 to 80% of the menu is cooked over the grill—through fire.
Our journey began with Chimichurri, our previous restaurant, which was more traditional and classic, mainly focused on sandwiches. We started small, offering just four sandwiches and four side dishes. Over time, as we expanded, we introduced a wood charcoal grill, which became a centrepiece visible from the street.
People often asked why, as an Argentinian, I wasn’t selling beef. My answer was rooted in sustainability. At the time I didn’t want to import beef, and the local beef here didn’t meet the quality I wanted, so I sourced pork from Bali instead. Gradually, we began adding more to the menu, and people loved it. Chimichurri evolved into more of a steakhouse, with sandwiches and burgers as staples, and that evolution laid the foundation for Fuego.
What drew you to Bali as the location for Fuego? Has the island influenced your culinary journey in any way?
Why Bali? Because I followed my love. She came here first, and I followed her. Together, we decided to open the first restaurant, Chimichurri, and later–with our partners–we opened the second one, Fuego.
As for how the island has influenced my culinary journey, Bali has been an incredible teacher. There’s so much to discover and experiment with here. The variety of ingredients is amazing, and I’m still learning every day. Often, I find myself asking my chefs, “What is this?” and they’ll explain it to me. It’s not just about making sambal; there’s so much more to explore. For example, we incorporate local ingredients like galangal and lemongrass, some of which we grow in our garden. However, we’re careful not to cross the line—we remain Western in our approach but use local ingredients in a way that fits our style.
For almost three years, I visited the Jimbaran fish market weekly to find the freshest catches and create dishes inspired by what I found. This habit helped me continuously innovate and evolve. I’m always learning—taking feedback from our guests and my team and using it to refine the menu. It’s a constant process of growth and discovery.
Are there any particular dishes at Fuego that you’re especially proud of?
I’m particularly proud of the way I approached the concept for starters at Fuego. Here, when you order a starter, it’s automatically designed for two people. What makes it special is that a single starter comes with three different items. For example, one of our options includes confit prawns, smoked mahi-mahi, and duck. It’s a complete package that’s meant to be shared.
The portions are thoughtful—two prawns, for instance, so each person gets one, while the other items can be shared. It was a bit of a risk introducing this concept, but it’s been working well so far. It creates a great shared dining experience, whether you’re with a friend or a loved one. And if you’re dining solo? Well, that just means you get more for yourself!
One standout dish is the wood grill starter, which is not only a bestseller but also deeply personal to me. I designed the wooden tray it’s served on myself. It was a design I’ve had for two years before opening the restaurant. I sketched it out, sent it to a furniture maker, and seeing it take shape was like watching my vision come to life.
Another area of pride is our desserts. We’ve put a lot of effort into making them unique and creative. I’m personally involved in designing the desserts—I draw on the skills I developed during my three and a half years working as a pastry chef. While I prefer savoury dishes myself, I love experimenting with desserts, especially ice cream, and creating something special for our guests.
As both the head chef and owner, how do you balance the creative side of cooking with the demands of running a business as an owner?
First of all, I don’t work alone—I trust my team. We collaborate closely, and while I value their input, there are moments when I have to make the final call. Everyone has their area of responsibility, and mine is the kitchen. I’m in charge of the product, ensuring it aligns with our standards, but I also review every detail.
Each month, I analyse statistics to see what’s working and what isn’t. I look at what dishes are moving and what aren’t, and I make adjustments accordingly. Most of the time, those decisions aren’t based on my personal preferences but on what our guests prefer. If I love a dish but it’s slow-moving, I take it off the menu—it’s that simple. I’ll cook it at home instead because the numbers are numbers, and they don’t lie.
It’s about tracking patterns over time and being willing to adapt. Because it’s not just data from one day, but month after month. Sometimes my team shares their own ideas, but ultimately, the data guides our decisions, ensuring we deliver what our guests truly want.
If your journey as a chef were a dish, what ingredients would it include and why?
My journey as a chef is like a cycle—always evolving and embracing different elements over time. I often find myself falling in love with a particular ingredient, wanting to explore its potential in various ways. But it’s never about needing just one or two specific things; my approach is broader and adaptable.
At this point in my journey, meat is indispensable. And by meat, I don’t just mean beef—it’s everything: chicken, seafood, fish, and duck. These elements are integral to what I create, and it’s interesting to note that at Fuego, our chicken and duck dishes are bestsellers, sometimes even surpassing steaks. It shows that a restaurant doesn’t have to only be defined as a steakhouse; it can be so much more.
For dessert, one ingredient stands out for me recently: dulce de leche. It’s a caramelised milk jam that’s deeply rooted in my Argentinian heritage. Some might think it’s a simple addition, but once you try it, you understand why it’s special. Dulce de leche has a way of elevating desserts, adding a richness and depth that’s unmatched. Boiled for hours to achieve its signature caramel flavour, it’s an ingredient I hold close to my heart.
How do you see Fuego evolving in the next few years and what are your long-term goals for the restaurant?
That’s a good question. First of all, I hope we’re still thriving. While we’re doing well, our location is a bit tucked away, so we need to make an extra effort to draw people in. We’re approaching our first anniversary, and I’d say the past year has been a success.
For example, we had the opportunity to collaborate with Shangri-La in Jakarta. As a new restaurant in Bali, being invited to Jakarta feels like a significant achievement. I hope to build on that and engage in more collaborations, whether with other restaurants here in Bali, across Indonesia, or even internationally. Let’s see where it takes us.
As for expansion plans? Not yet—not at this stage. For now, it’s all about continuing to grow and evolve.
How can our readers get in touch?
You can email us at hello@fuego-bali.com or give us a call at +62 822-6631-2220. You can also reach out to us through our social media accounts—we’re pretty active there. And of course, you can always visit our website at fuego-bali.com for more information.